Celebrity Life

The director of F&B consultancy Ott Scott believes meat still has its place.

The post F&B veteran Otto Weibel discusses the issue of veganism appeared first on The Peak Magazine.

The director of F&B consultancy Ott Scott believes meat still has its place.

For more stories like this, visit www.thepeakmagazine.com.sg.

Spanish company Novameat is reported to have broken new ground in producing realistic steak made of 3-D-printed beetroot juice, algae and pea fibres.

The post Artificial 3D-printed beef to launch in Spain and Italy this year appeared first on The Peak Magazine.

Spanish company Novameat is reported to have broken new ground in producing realistic steak made of 3-D-printed beetroot juice, algae and pea fibres.

For more stories like this, visit www.thepeakmagazine.com.sg.

Why stick to ribeye or striploin when oyster blades or intercostals can widen your steak-eating experience?

The post Why alternative cuts of steak are worth trying appeared first on The Peak Magazine.

Why stick to ribeye or striploin when oyster blades or intercostals can widen your steak-eating experience?

For more stories like this, visit www.thepeakmagazine.com.sg.

We take a closer look at everything from abalone to white caviar from albino sturgeons.

The post These are some of the most expensive ingredients in the world appeared first on The Peak Magazine.

We take a closer look at everything from abalone to white caviar from albino sturgeons.

For more stories like this, visit www.thepeakmagazine.com.sg.

It's the ultimate in sandwich elegance — tender, well marbled beef breaded and fried, fluffy white bread, and a sauce to bring everything together.

The post Stellar wagyu beef katsu sandwiches in Singapore appeared first on The Peak Magazine.

It's the ultimate in sandwich elegance — tender, well marbled beef breaded and fried, fluffy white bread, and a sauce to bring everything together.

For more stories like this, visit www.thepeakmagazine.com.sg.

As the unofficial capital of France's Burgundy region, Beaune is a town that thrives on wine – and now even its cows are going to taste like grapes.

The post What does beef reared on the byproducts of wine taste like? appeared first on The Peak Magazine.

As the unofficial capital of France's Burgundy region, Beaune is a town that thrives on wine – and now even its cows are going to taste like grapes.

For more stories like this, visit www.thepeakmagazine.com.sg.